Its name means “cabbage turnip” in German, and that’s what kohlrabi — more cabbage than turnip, in botanical terms — kind of looks like. This curious cool-weather vegetable, with its dense bulb and spiky leaves, remains a mystery to many Chicagoans. But that likely won’t be the case for long, given how frequently kohlrabi is popping up on menus around town. “It has a delicious flavor and texture, like a cross between a turnip, an apple, a parsnip, and a potato,” says Kevin McMullen, executive chef at cider pub the Northman. Below you’ll find his take on the versatile vegetable, along with four other tasty dishes from local spots.